Even if you are not an avid kebab lover, once you have tried the Adana kebab, chances are you would want to eat it again…and again. And if you are a person who really loves kebab, Adana is going to be pretty much at the top of the list of your favorite kebabs. Thus it is that the Turkish Adana kebab is featured among the 100 best dishes in the world in 2025 on tasteatlas.  

The origins of Adana kebab

This very special Mediterranean Turkish kebab is now at the peak of its global popularity, but the Adana has been around for centuries. Legendary origins suggest that the Adana kebab was created in the southern Turkish city of Adana by a chef called Cagan, who served this dish to the Ottoman Sultan Selim I during his campaign of conquests in the early 16th century. The dish first became a favorite among the elite and then gained popularity in the general population, and now it is one of the most famous Turkish street foods. 

However, moving away from legend, the Adana kebab is most probably the result of various culinary influences coming together. The ancient city of Adana was a meeting point for Mediterranean and Arab traditions. And this Turkish kebab testifies to the importance of places where cultures cross paths, fusing different legacies to produce new and enduring traditions, as in music and other arts, so in cuisine, creating delicious new dishes. 

Surprisingly, the locals of Adana don’t refer to their famous kebab as the Adana kebab. They simply call it ‘kiyma’ (minced meat) kebab. Incidentally, a variation of the word for mince, ‘keema’, is also used in India and Pakistan for minced meat; and ‘keema curry’ is a popular dish in Japan, fusing South East Asian and Japanese flavors. This is how cultures mix and grow, constantly changing and enriching our lives, and dinner tables!

The vibrant city of Adana is known as the Kebab capital of Turkey, with a high number of kebab shops. Given its rich culinary history, the city has many other delights to offer, for example, Adana-style börek, a dish prepared with a light, flaky pastry and kaşar cheese (mature cheddar-like yellow cheese) served with a side of hot pickled peppers. Acili Ekmek, or spicy Turkish bread, is soft with a topping of red chili peppers, sesame seeds, and red bell pepper paste. This is a common snack in Adana, where hot and spicy foods are popular. 

There might very well be a most intriguing story behind the creation of the Adana kebab, such as the story of potato chips, when in 1853, African-American chef George Crum was annoyed by a customer who kept complaining that their potatoes were soggy, he cut the potatoes really thin and fried them to a crisp, and then salted them profusely. The customer was delighted, and the potato chip was born. We can’t really know, but when it comes to Adana kebab, the most important story is that of the meeting of cultures and traditions, and spices and foods travelling across continents, combining in creative and delightful ways. 

What is Adana kebab?

Perhaps you have visited Turkey and have even been to Adana, and tried the kebab, among other Adana street foods. You might already be in love with the special flavor of this kebab. But maybe you still don’t know that this kebab is more than just minced meat on a skewer that you simply can’t resist. 

The meat has a very special ingredient, and it is lamb tail fat. The tail fat comes from a breed of fat-tailed lamb in Turkey. Turkey is a major producer of sheep meat. Most meat comes from local fat-tailed breeds, and the Akkaraman is most popular. The thick tail of this sheep stores fat, making it the best choice for sourcing meat and fat. 

To prepare the kiyma kebab from Adana, the meat is not actually minced; it is cut to a minced texture with the special Zirh knife, and traditionally, only lamb meat is used. The skill of using the Zirh knife to cut and combine meat and fat is called Zirhlama, the specific cutting action required to achieve the right texture, so that there is nothing chewy in the kebab. The hand-cutting technique provides a well-blended yet chunky texture that cannot be achieved by using a machine grinder. The skewers are flat and sword-like, and the meat is put on the skewer flat to distribute heat efficiently and caramelize the exterior. 

Interestingly, the original Adana kebab recipe does not have many ingredients other than lamb meat, tail fat, red chili pepper flakes, and salt. Once prepared, the meat is put on skewers and grilled on charcoal, while constantly being flipped from one side to another to keep the kebab moist and juicy. 

The shape of the kebab is suitable for eating with flatbread. Adana kebab is traditionally served on top of lavash (a flatbread that inflates like a balloon and is common across the Middle East) and an onion salad with sumac. It can also be served wrapped inside the bread. Alternatively, it is also served with rice, grilled vegetables, and salad.  

Varieties of Adana kebab 

The Turkish people are rightly proud of their amazing kebab. Of course, many will insist that the original and authentic taste of Adana kebab is to be found only in the particular eatery they personally approve of. But one of the characteristics of iconic dishes is that they have the scope for preparation in many different ways, without losing their unique identity. 

For example, there are well over 50 types of biryani eaten worldwide. The Adana kebab can also be enjoyed in different varieties and according to individual preference. Even in Turkey, the Adana kebab is often a mixture of beef and lamb meat, although the fat is always from lamb. Similarly, Adana chicken kebab is also on offer in Turkish street food. 

When it comes to seasoning this Mediterranean kebab, some add parsley, onion, black pepper, and garlic, ground coriander, ground cumin, etc., but others skip some or all of these ingredients, according to their taste. While the original Adana kebab recipe is very stringent, with a minimalistic approach to ingredients, there are many different options for preparing it. In home cooking, it can be prepared using beef instead of lamb if you are not really fond of lamb; clarified or ordinary butter can be a substitute for lamb tail fat that might not be easily available everywhere, or to everyone’s taste. Regardless of varieties, good recipes preserve the essence of the Adana kebab and bring that special flavor to you. 

Concluding words…

You can try preparing this delicacy at home (check out this recipe by Vidar Bergum), or seek out an authentic version in your own city, or even travel to Adana to taste the centuries-old flavor in the home of this kebab. But while you contemplate setting out on your next culinary adventure, you can always choose one of Kaiser’s ready-to-eat chicken or beef Adana kebab options. 

If you have already tried the Adana kebab, Colonel Kababz’s hand-cut kebabs will satisfy your craving for the taste you miss. And if you haven’t tried it yet, you are in for a wonderful treat—the timeless taste of the Turkish Adana kebab!